So you’ve been making your peanut milk and peanut curd regularly now, using my peanut curd recipe. What do you do with that leftover peanut pulp? It feels like a shame to throw it away and fortunately, you don’t have to!

Presenting the easiest and healthiest version of granola that you can make right at home. The best part is that this version has no sugar at all. Nope, not even brown sugar, which is just one step away from white sugar anyway.

Peanut/Oat Pulp Granola Recipe

INGREDIENTS

1.5 cups nut pulp
1/4 cup oats (rolled/steel cut)
¼ cup raw almonds and/or cashews (roughly chopped or crushed)
¼ cup watermelon seeds
¼ cup pumpkin seeds
1 tbsp coconut oil
1/2 cup date paste

  • 1 ½ tsp ground cinnamon (optional)
  • 1 tsp vanilla essence (optional)
    • 2 pinches of salt (optional) +1 dash as needed
    *1/4 cup Raisins – to be added after the granola is cooked

DIRECTIONS

Preheat the air fryer to 170 degrees for 3 minutes and line a baking sheet with parchment paper.

In a bowl, add nut pulp, date paste and a tablespoon of coconut oil. Mix well. Now add nuts, rolled oats and seeds to the bowl and mix to combine.

Transfer the mixture to the parchment-lined baking tray, spreading it out evenly.

Bake for 21 minutes at 170, tossing twice at the 14-minute and 7-minute mark.

If you don’t get the desired colour throughout, toss the granola to reveal the undercooked layer and cook for 5 more minutes or so at 145 degrees.

Remove from the air fryer and transfer to a large plate to cool. Once cool, add the cinnamon and raisins (optional) and transfer to an airtight container (glass preferably) and store in a cupboard

Notes:

1. Date paste has been used here instead of jaggery. It’s healthier and makes the granola truly sugar-free. (Yes, jaggery is the same as sugar)

2. If adding the vanilla essence, add it along with the wet ingredients. If adding salt, add it after you’ve added all the other ingredients.

3. If you don’t have an air fryer, you can use an oven or the convection mode on your Microwave. Bake at 180 for 25 minutes and adjust accordingly

4. Any of these pulps can be used – almond pulp, peanut pulp or oat pulp. *Avoid using coconut milk pulp as it gets too grainy

5. I prefer rolled oats to quick oats for this recipe since the latter gets powdery when cooked. But it still works if you don’t have rolled oats.

6. Use up the granola within a week if storing in a cupboard. If storing in the refrigerator, you can keep it for up to two weeks.

Plant milk pulp+ date paste+ coconut oil+ rolled oats+ pumpkin and watermelon seeds+ coarsely crushed almonds and cashews
Add the mixture to the greased plate
Checking the Granola to see if it’s cooked properly
Your Granola is Ready!

Bonus Recipe (DATE PASTE)

Ingredients

1 cup of dates (seeds removed)
¾ cup water

Directions

*Soak dates in warm water, so that they are completely covered, for 2 hours or more.

*Drain

*Add the dates and ¾ cup of water to a food processor or blender and blend until smooth.

*Store in an airtight container in the refrigerator for up to one week or freeze for three months.

*Use as needed to sweeten desserts, baked goods, smoothies, and more!